White fish with spinach and pine nuts

SERVES 4

Ingredients:

4 turbot fillets or other white fish fillets, such as haddock, sustainable cod, or pollack, 5½oz (150g) each

2 tbsp olive oil

1 onion, finely chopped

handful of plump raisins

handful of pine nuts, toasted

1–2 tsp capers, rinsed and gently squeezed dry

2 large handfuls of fresh spinach leaves, rinsed and drained

sea salt and freshly ground black pepper

Method:

1 Season the fish with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat. Add the fish and cook gently for 10–12 minutes, turning once, until opaque throughout. This will depend on the thickness of the fish, but be careful not to overcook. Remove the fillets from the pan, and set aside to keep warm.

2 Carefully wipe out the pan with paper towels, then add the remaining oil. Cook the onion, stirring occasionally, for about 5 minutes until soft. Add the raisins, pine nuts, and capers and cook for a few minutes longer, breaking up the capers with the back of a fork. Stir in the spinach, and cook until just wilted. Taste, and season with salt and pepper if needed. Serve the fish on a bed of the wilted spinach mixture.

White fish with spinach and pine nuts